ArticleFrontiers in microbiology2022
Similar Carcass Surface Microbiota Observed Following Primary Processing of Different Pig Batches.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand.Pathogens (Basel, Switzerland) · 2025Article
- Fresh pork microbiota is temporally dynamic and compositionally diverse across meat, contact surfaces, and processing lines in a pork processing facility.Applied and environmental microbiology · 2025Article
- Microbiome characterization of two fresh pork cuts during production in a pork fabrication facility.Microbiology spectrum · 2025Article
- Resilience of Loin Meat Microbiota and of Resistance Genes to a Chlortetracycline Treatment in Weaned Piglets.Antibiotics (Basel, Switzerland) · 2024Article
- Assessing the microbial diversity and proximate composition of smoked-fermented bushmeat from four different bushmeat samples.Biotechnologia · 2024Article
- Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China.Foods (Basel, Switzerland) · 2023Article
- Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins.Foods (Basel, Switzerland) · 2023Article
- Distinct Microbiotas Are Associated with Different Production Lines in the Cutting Room of a Swine Slaughterhouse.Microorganisms · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bacterial contamination during meat processing is a concern for both food safety and for the shelf life of pork meat products. The gut microbiota of meat-producing animals is one of the most important sources of surface contamination of processed carcasses. This microbiota is recognized to vary between pigs from different farms and could thus be reflected on the bacterial contamination of carcasses at time of processing. In this study, the microbiota of 26 carcasses of pigs originating from different farms (i.e., batches) were compared to determine if an association could be observed between carcass surface microbiota (top and bottom) and the origin of slaughtered animals. The microbiota of the top and bottom carcass surface areas was analyzed by culturing classical indicator microorganisms (mesophilic aerobic bacteria, Enterobacteria,
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